A limited-time "Matcha Afternoon Tea" combining the deep flavor of matcha with French pastry technique is being served at MAISON MARUNOUCHI (メゾン マルノウチ) at Four Seasons Hotel Tokyo at Marunouchi (Chiyoda-ku, Tokyo). It is available from Sunday, November 1 to Monday, November 30, 2026.
Matcha Afternoon Tea with Deep Umami, Gentle Bitterness, and Rich Aroma
Under Executive Pastry Chef ニコラ・モガール, the menu uses French techniques to bring out the delicate character of matcha. Among the highlights are "Éclat Matcha Cube with Yuzu," where matcha's rich bitterness meets the refreshing acidity of yuzu, and "Sésame Noir Matcha Choux with Black Sesame," which pairs the deep richness of matcha with the toasty aroma of black sesame.
Uji Matcha, Rooted in the Tea Ceremony Tradition
The afternoon tea uses Uji matcha, grown in Uji, Kyoto, a region with abundant water and wide temperature swings. It is grown in "ooishita-en" (覆下園), traditional tea fields where the plants are covered to block sunlight, concentrating umami and sweetness. The clear flavor and gentle bitterness give way to a deep richness that is characteristic of Uji tea, which has long been cultivated alongside Japan's tea ceremony culture.
Featured Sweets and Savories
Éclat Matcha Cube with Yuzu — A cube-shaped mousse cake in a striking deep green. A smooth matcha mousse base is layered with yuzu confit and yuzu gel of refreshing sweetness and toasty almond sponge, with a crisp, crunchy layer added.
Nashi Matcha Tart with Pear — Matcha almond cream and Japanese pear confit sit on a crisp tart shell, accompanied by mellow vanilla mousse and fresh, crunchy Japanese pear. The juicy sweetness of the pear and the elegant astringency of matcha make for a refreshing finish.
Intense Dark Chocolate Financier with Matcha Ganache — A moist dark chocolate financier topped with matcha ganache cream, highlighting the deep taste of cacao and the lingering flavor of matcha.
Deviled Egg with Sesame and Matcha — A mellow egg yolk filling seasoned with the bitterness of matcha, toasty sesame, and a hint of chili pepper spice.
Matcha Arancini with Miso Mayonnaise — A crisp, spicy rice ball made with matcha, with house-made miso mayonnaise adding a Japanese savory depth.
Afternoon Tea Menu
Sweets (5 items)
- Éclat Matcha Cube with Yuzu
- Sésame Noir Matcha Choux with Black Sesame
- Nashi Matcha Tart with Pear
- Azuki Matcha Roll Cake with Red Bean and Vanilla
- Intense Matcha Financier with Dark Chocolate
Savories (6 items)
- Deviled Egg with Sesame and Matcha
- Matcha Arancini with Miso Mayonnaise
- Duck Pastrami with Matcha Smoke and Shimeji Mushrooms
- Cucumber and Salted Butter
- Smoked Salmon and Cream Cheese
- Coronation Chicken
Scones (2 kinds)
Matcha and Plain
Drinks
4 black teas / 2 flavored teas / 4 herbal teas / 5 coffees / 5 seasonal drinks
Afternoon Tea Details
| Period | Sunday, November 1 to Monday, November 30, 2026 |
| Hours | 11:30 AM to 6:00 PM (last order) |
| Price | Weekdays: ¥7,900 / Weekends & Holidays: ¥9,100 (tax and service charge included) |
| Venue | MAISON MARUNOUCHI, 7F, Four Seasons Hotel Tokyo at Marunouchi |
| Reservations | TEL: 03-5222-5880 (main dining line) or https://www.tablecheck.com/ja/shops/fourseasons-tokyo-maisonmarunouchi/reserve |
| Official Website | https://www.fourseasons.com/jp/tokyo/dining/restaurants/maison-marunouchi/ |
Prices include consumption tax and a 15% service charge. Hours and prices are subject to change. Photos are for illustration purposes.
Executive Pastry Chef ニコラ・モガール
Born in Caen, in France's Normandy region, ニコラ・モガール has spent nearly 30 years honing his craft at five-star luxury hotels and Michelin-starred restaurants around the world, including Hôtel Barrière Le Majestic (Cannes, France) and Emirates Palace (Abu Dhabi, United Arab Emirates). He became Executive Pastry Chef at Four Seasons Hotel Tokyo at Marunouchi in August 2026, overseeing desserts across the entire hotel, including banquets, weddings, and in-room dining.
